Sunday, November 2, 2008
Pumpkin dump cake
I came across a recipe that sounded good while roaming blogs. I had never hear the term "dump cake" before so I Googled it and came up with all sorts of variations on a theme. Basically mix most of the ingredients and put in a 9x13 baking dish, greased on the bottom only, sprinkle a box of cake mix on the top, pour a melted stick of butter over the whole thing and bake at 350° for about 45 minutes or until brown. The ingredients for this one called for large can pumpkin pie mix, 8oz evaporated milk, 2 eggs. It also called out for pecan halves on top but I don't care for nuts in my baked goods so I omitted them . The cake mix called out was yellow. I had no clue what would be considered successful. So I mixed it up and tossed it in the oven for 45 minutes and it wasn't brown and even after 60 minutes I still didn't consider it brown but I pulled it out anyway. Most of the cake mix absorbed moisture and in some spots was crumbly and in others real hard and some of the cake mix was still sort of powdery. The real test is if people liked it. After 6 servings all 6 liked it. It seems to be better chilled, a couple of folks would have liked whip cream on top. It didn't taste as sweet as the ingredients would lead one to believe and it was agreed that was a good thing. One caution about mixing things: I totaled the volume of all the ingredients in my head and picked a mixing bowl which indeed held everything. Ever try mixing ingredients in a bowl filled 1/4" from the rim?